– 2014 Featured Talent –


Hugh Acheson, Master of Ceremonies

Hugh Acheson is the chef/partner of the Athens, Ga restaurants; Five & Ten, The National and Cinco y Diez, the Atlanta restaurant Empire State South, and the Savannah, Ga restaurant The Florence. Born and raised in Ottawa, Canada, he started cooking at a young age and decided to make it his career after taking a very long time to realize that academics weren’t his thing. At 15, he began working in restaurants after school. Acheson's experience includes working under Chef Rob MacDonald at the renowned Henri Burger restaurant in Ottawa, and in San Francisco as the chef de cuisine with Chef Mike Fennelly at Mecca, and later as opening sous chef with famed Chef Gary Danko at his namesake restaurant, where he found a love of the simple, pure and disciplined. Taking these experiences, Hugh developed a style of his own forging together the beauty of the South with the flavors of Europe and opening the critically acclaimed Athens, Ga restaurant Five & Ten in March of 2000. In 2007, Acheson opened The National with fellow chef Peter Dale. Adding to his list of dining establishments, Hugh opened Atlanta based restaurant, Empire State South, in the summer of 2010. In the first part of 2014 Hugh opened Cinco y Diez, a latin american neighborhood cocina in the original Five & Ten space. Most recently, in the early summer of 2014, Hugh brought The Florence to Savannah. Hugh's cookbook titled A New Turn in the South: Southern Flavors Reinvented for Your Kitchen published by Clarkson Potter, hit the bookshelves on October 18th, 2011. In it, you’ll find libations, seasonal vegetables, salads and soups, Hugh's prized sides, fish and meats, turning Southern food on its head every step of the way. A New Turn in the South won the Jeames Beard Foundation award for Best Cookbook in the field of "American Cooking" in 2012. 
In the Spring of 2014, Hugh partnered with Potter Style to publish his pickling swatchbook Pick a Pickle: 50 recipes for Pickles, Relishes, and Fermented Snacks. A handy kitchen resource for canning, pickling and preserving.  Acheson's fresh approach has earned him a great deal of recognition including Food & Wine’s Best New Chef (2002), the Atlanta Journal Constitution Restaurant of the Year (2007), a six time James Beard nominee for Best Chef Southeast (2007, 2008, 2009, 2010, 2011, 2012) and winner of the award in 2012. He is also a 2007 Rising Star from StarChefs.com and won their Mentor Award in 2012. Chef Mario Batali chose Hugh as one of the 100 contemporary chefs in Phaidon Press' Coco: 10 World Leading Masters Choose 100 Contemporary Chefs. Hugh has also been in Bon Appetit, the New York Times, Garden & Gun, Fine Living, Food & Wine, Gourmet, Southern Living, Saveur and In 2010 Hugh competed on Bravo’s Top Chef Masters: Season 3. He returned to the hit show as a judge on Top Chef: Seasons 9 and 10. He is the host of Bravo’s online compliment to Top Chef Masters Season 5, Battle of the Sous Chefs, and continued his judging role on Top Chef Season 11, which premiered in October of 2013.

See Hugh at: Georgia Crown Distributing Co. and Bulleit Bourbon BBQ Pro-AmFriday Night Festival FeastThe Grand Oaks Tasting Tour


Libbie Summers

Libbie Summers is the artistic director of her own lifestyle brand, A Food-Inspired Life, where the beauty of food serves as the inspiration for film production, product and event design.

She has authored three books, The Whole Hog Cookbook (Rizzoli, 2011), Sweet & Vicious –baking with attitude (Rizzoli, 2014), and Brown Sugar (Short Stack Editions, November 2014). The New York Times called The Whole Hog Cookbook “aggressively pretty,” while Bon Appetit lauded it’s “wicked sense of humor.” 

Sweet & Vicious has been praised by the likes of Joe Yonan of the Washington Post, who said he “devoured (the) book cover to cover” and renowned pastry chef and author David Lebovitz who touted the books “wonderfully diverse desserts.” Joy the Baker, Serious Eats, The Kitchn, Relish and Food Network are just a few others who have eaten the book up with rave reviews.

She has been featured on the OWN Show, Camille Styles, Glitter Guide, People and more. She is a contributing editor to Better Homes and Gardens and her work has been seen north and south of the equator in the pages of Condé Nast Traveler, Southern Living and Garden and Gun. Summers is a two-time Addy award winner and most recently received the International Association of Culinary Professionals' award for Best Food Video. Salted and Styled, Summers blog she co-created with photographer Chia Chong, was awarded the Best International Food Blog of 2013 by the IACP. It has received recognition from Better Homes and Gardens and Relish as a top food and lifestyle blog.

She resides in Savannah, Georgia with one husband, one son, and one opinionated-dog who is lobbying for her own Instagram account. She maintains her body and body of work are both food inspired.

SEE LIBBIE AT: The Grand Oaks Tasting Tour, Festival Oyster Roast


Davis Love III

An American professional golfer who has won 20 events on the PGA Tour, including one major championship: the 1997 PGA Championship. He also won the prestigious Players Championship in 1992 and 2003. He has featured in the top 10 of the Official World Golf Ranking for over 450 weeks and reached a high ranking of third.[1][2] On November 9, 2008, Love's 20th career PGA Tour victory at the Children's Miracle Network Classic gave him a lifetime exemption on the tour, at the age of 44.

Davis is a BBQ fanatic and loves cooking. This year, he will be leading the DL3 BBQ team as they compete against other pitmasters in the Georgia Crown Distributing Co. and Bulleit Bourbon BBQ Pro-Am


Southern Soul BBQ

Griffin Bufkin and Harrison Sapp, Pitmaster and Proprietor of Southern Soul BBQ and both co-founders of the Saint Simons Food and Spirits Festival. 

 Harrison serves as proprietor and pitmaster at St. Simons Island establishment Southern Soul Barbeque, which serves award-winning barbecue to locals and visitors from across the country. Harrison Sapp was born in Macon, Ga. and raised in Brunswick, Ga. After a series of local jobs in St. Simons and a brief resort stint in Hawaii, Sapp returned to St. Simons Island, where he began his climb the local restaurant industry ladder. Harrison quickly progressed from bus boy to bartender, then to chef and eventually manager of a slew of local restaurants. Sapp’s driving motivation in life is to make people happy through outstanding dining experiences, with particular focus on exceptional barbecue. In 2007, after a series of hugely successful barbecue pop-up dinners, Sapp and co-owner Griffin Bufkin opened Southern Soul Barbeque in a renovated gas station at the historic crossroads of St. Simons Island. As pitmaster, Harrison Sapp has led Southern Soul to acclaim from outlets such as Food Network’s Diners, Drive-Ins and Dives, Southern Living, Garden & Gun, Huffington Post and more.

See SSBBQ at: Southern Soul BBQ & Beer Pairing, Georgia Crown Distributing Co. and Bulleit Bourbon BBQ Pro-Am, The Grand Oaks Tasting Tour


Dave Snyder

Owner/executive chef Halyard Restaurant Group, St. Simons Island, Georgia.

For Dave Snyder, the past twenty eight years have been filled with culinary pursuits from New England to his beloved South. Born and raised in Michigan, his unabashed passion for cooking began in high school and college at the University of Georgia when he quickly discovered a preference for the kitchen over the classroom.  Following graduation fromthe New England Culinary Institute in Vermont, hemoved to New York City, gaining experience and sharpening his skills at The Essex House, Zoe, Union Square Café, and The Mark while serving under top chefs who prided themselves on training the next generation of chefs. Heading south, Dave became executive chef at Azalea in Atlanta beforemoving to St Simons Island, Georgia as chef at J Mac’s. In 2000, he opened Halyards on St. Simons and, in 2006, opened Tramici. These two sister operations, along with Halyards Catering, comprise Halyard Restaurant Group.  His two restaurants, perennially ranked the Island’s and region’smost popular, enable Dave to share his love of hospitality, food, and how the two intertwine to creatememorable culinary experiences, including his bi-monthly cooking classes focusing on how great food enhances life. Drawing on his relationships with local fishermen and farmers, Dave demonstrates to eager guests how the best ingredientsmake a tremendous difference in the quality of the food, the sustainability of the environment and the financial strength of the local economy. He has worked with the South Atlantic Fishery Management Council and the South Atlantic Fishermen’s Association to improve the sustainability and health of the South Atlantic, the availability of local fish and the financial future and heritage of the fishing industry.  Dave recently self-published a cookbook and will soon bemarketing a housemade Marinara sauce from the recipe he created for Tramici. His other projects include plans to grow olives for producing extra virgin olive oil to serve at his restaurants.  Deeply devoted to community service, Dave serves on the Board of Directors at The Boys and Girls Club of Southeast Georgia and is an active supporter of local numerous area organizations including The St. Simons Land Trust, Cystic Fibrosis and The Humane Society of South Coastal Georgia. He is also involved in events and fundraisers at local schools where he hopes to inspire the next generation of chefs and restaurant leaders.  Dave is an avid angler, spending his free time fishing the waters in and around Georgia’s Golden Isles, frequently preparing and serving his fresh catches to delighted guests at his restaurants. He also loves to venture to Islamorada in the Florida Keys–his home away from home.

See Dave at: Friday Night Festival FeastThe Grand Oaks Tasting Tour


John Belechak

Inspired by the culinary field for thirty years, Chef John Belechak has worked in many restaurant venues: country clubs, independent restaurants and high profile resorts. John studied under Chefs Bob Kinkaid and Ris La Coste at 21 Federal in Washington DC. Also during his time in DC, he worked with Restaurant Associates at The Roof Top Terrace in the Kennedy Center. Moving to Virginia Beach, VA, he became a sous chef at the Cavalier Country Club. A few years later when he moved to Atlanta, GA, he worked under Chefs Jamie Adams and John Carver for the Buckhead Life Restaurant Group at Veni Vidi Vici and Pricci’s. His transition to working at resorts includes spending 7 years at the prestigious and world renown Inn at Blackberry Farm, TN. During John’s tenure at Blackberry Farm he worked with Chef John Fleer. John started as sous chef and earned the rank of chef de cuisine. During his time at Blackberry Farm, the Inn earned five-star/five diamond accolades and consistently ranked as one of the nation’s top small hotels with three invitations to be featured in the James Beard House Foundation. Returning to Georgia, Chef John was part of the opening staff of The Lodge at Sea Island as a Sous Chef. During this time, the Lodge earned and received five-star/five-diamond recognition. John moved within the Sea Island Company and became garde manger chef for The Cloister and Sea Island Beach Club. Along with the garde manger chef position came the supervision of the butcher shop department and saucier department for the resort plus logistics of daily deliveries. Chef John Belechak was part of the culinary team for the G-8 International Summit in 2004. In 2011, Chef Belechak embraced the opportunity to open Palmer’s Village Café as Chef and General Manager. Palmer’s Village Café is located on St. Simons Island, GA. The menu at Palmer's, features seasonal foods and products, while walking the line between comfort food and haute cuisine.

See john at: Friday Night Festival FeastThe Grand Oaks Tasting Tour


David Carrier, Executive Chef for The Cloister and Beach Club, Sea Island Company

Education / Training: Cazenovia College & The French Culinary Institute Inspiration for becoming a chef: Having spent the majority of his childhood in his parent’s Northern Italian restaurant in Queens, NY, Carrier knew at a young age he was meant for hospitality.

Career Highlights: Carrier has studied under world-renowned Chef Thomas Keller at The French Laundry. It was there that he sharpened his skills, developed his cooking philosophies, and earned the opportunity to work alongside Grant Achatz, then Sous Chef of The French Laundry. In 2004, Carrier opened his own restaurant, Avenue Sea in Apalachicola, FL. After its success, Carrier returned to Chicago to open Kith & Kin restaurant in Lincoln Park, where his food garnered many accolades including a Michelin’s Bib Gourmand nod. Carrier joined Sea Island’s culinary team in 2011.

Foodie Fun Fact: Carrier’s favorite meal growing up was corned beef and cabbage. As far as his least favorite, he says “does it look like there is something I won’t eat?!”

See david atGeorgia Crown Distributing Co. and Bulleit Bourbon BBQ Pro-Am


Fox Bro's BBQ

Chef/Owners of Fox Bros. Bar-B-Q

Growing up in Texas, Jonathan and Justin Fox were inspired by the open sky, the Texas heat and the southern spice of life. After scouring Atlanta for the perfect barbecue joint, the brothers decided to take matters into their own hands. Fox Bros. Bar-B-Q started as a friendly backyard gathering with family and friends eating good barbecue. The backyard get-together turned into cooking for over 200 people including live music. Today Fox Bros. Bar-B-Q has become an Atlanta staple, with features on Good Day Atlanta, CBS Better Mornings, The Weather Channel, TLC and Fox News. They have earned top spots on bar-b-q rankings from top publications like Eater, USA Today Travel, Daily Candy and Maxim Magazine. With fresh renovations to their flagship restaurant, Fox Bros. continues to serve Atlanta’s favorite bar-b-q to their extensive fan base. The Fox brothers have no intentions of slowing down and believe that it’s not only important to achieve your goals, but it is even more important to maintain them.

See the fox bros atGeorgia Crown Distributing Co. and Bulleit Bourbon BBQ Pro-AmThe Grand Oaks Tasting Tour


John Helfrich, Executive Chef for The Lodge and Retreat, Sea Island Company

Education / Training: Johnson and Wales University

Career Highlights: Helfrich found his way to Sea Island in 1999 and was part of the opening team for The Lodge. He has also contributed his talents to the Walker Cup, the openings of three Forbes Five-Star hotels, numerous PGA TOUR events, and was heavily involved in the success of the G-8 Summit at Sea Island in 2004. He has also served as Executive Banquet Chef before moving into his current role in 2009.

Foodie Fun Fact: If not a chef, Helfrich could see himself being a schoolteacher.

See John atGeorgia Crown Distributing Co. and Bulleit Bourbon BBQ Pro-Am


Home Team BBQ

Aaron Siegel, Owner/Pitmaster Owner/Executive Chef Aaron Siegel’s years of knowledge and experience began with a degree from the University of Georgia and was seasoned by a culinary degree from The Culinary Institute of America in upstate New York. Originally from Atlanta, Georgia, Aaron completed an internship in Atlanta at Nava under acclaimed Chef Kevin Rathbun. Then, he moved to Aspen, CO to work as a Sous Chef by Pinion’s and Cache Cache. During his time at these high-end restaurants, Aaron became more intrigued with the idea of combining traditional processes and techniques of classical cuisine with the simplicity of comfort food, BBQ, and Southern fare. Returning to the South, he became the Executive Chef at Blossom Café in downtown Charleston for several years before taking his vast experience and creativity and opened Fiery Ron’s Home Team BBQ.

Taylor Garrigan, Executive Chef After spending some time at the University of Mississippi in Oxford, Taylor Garrigan changed courses and attended and graduated from Johnson & Wales University with a hotel and restaurant management degree. Taylor at The Beach Club at Kiawah Island and Magnolias before moving on to FIG to work under renowned chef, Mike Lata, in downtown Charleston. Today, at Home Team BBQ as executive chef, Taylor combines traditional processes and techniques of classical cuisine with the simplicity of comfort food, BBQ, and Southern fare.

Madison Ruckel, Chef, West Ashley A Florida native, Madison Ruckel attended Florida State University for a little while before deciding to move to Charleston and attend Johnson & Wales University in 1999. After Johnson & Wales, he moved back to Destin to work with his family in real estate. Within a year he yearned to be back in Charleston. He worked at a few restaurants before he was hired to work at Home Team BBQ West Ashley. Madison started before the restaurant opened their first location in 2006 and has been there ever since.

See Home Team bbq atGeorgia Crown Distributing Co. and Bulleit Bourbon BBQ Pro-Am, The Grand Oaks Tasting Tour


Jonathan Jersualmy, Resort Executive Chef and Director of Culinary Programming, Sea Island Company

Education / Training: Bachelor of Arts in food service, wine technology and hospitality management from the Institute Technique des Métiers de L’Alimentation in Tournai, Belgium. Early in his career, he completed several prominent internships at Michelin-rated restaurants in France, studying under Master Chefs of France, Paul Bocuse and Gerard Boyer.

Awards / Honors:French Master Chef

Career Highlights: Prior to joining Sea Island, Jerusalmy served as the Executive Chef at St. Regis Atlanta. His eclectic background includes stints as Executive Sous Chef of St. Regis Monarch Beach in California, Executive Banquet Chef and Executive Sous Chef at Loews Miami Beach Hotel in Florida, and Chef de Partie at Hubert Keller’s Fleur de Lys.

Childhood Favorite Food: His mother’s blinis with smoked salmon as it reminds him of spending the Christmas holidays with family.

See jonathan atGeorgia Crown Distributing Co. and Bulleit Bourbon BBQ Pro-Am


Chef John Palacio, Executive Chef, King and Prince Resort

Chef John Palacio, known for his distinctive French training combined with coast-to-coast American Cuisine, has been named the new Executive Chef for the historic King and Prince Beach & Golf Resort. Palacio began his hospitality career at 15, working at the Red Lion Inn in Omaha, Nebraska. Comfortable in front of guests at a young age, he prepared tableside specialties like Steak Diane and Cherries Jubilee. Developing the disciplines necessary for success during four years of global assignments in the US Marines, he returned home to follow his dream and begin a professional culinary path at numerous Westin Hotels while attending cooking school. It may have been his three year apprenticeship at the Westin Bonaventure in Los Angeles that changed everything for Palacio, as he received the American Culinary Federation’s coveted ‘Apprentice of the Year’ in Los Angeles County. Traversing the country at prominent Westin’s from Santa Clara and Kansas City to Tucson and then Beverly Hills, he found himself catering to the stars, most notably during the Emmy Awards in the late 1980’s. At The King and Prince’s oceanfront restaurant ECHO, the ECHO Lobby Bar and extensive private catering locations throughout the Hotel, Chef John Palacio is already creating harmonious culinary textures and beautiful plate presentations. It is with his vast flavor palates, knowledge and tools that he provides a unique experience for each guest. Most recently, Chef Palacio was the Executive Chef at Starwood’s Porter Steak House in Chattanooga, Tennessee. When he’s not in the kitchen, Palacio can be found outside in the tomato garden or canning his tomatoes. “Each day I want to personally meet our guests to let them know I am available to make their visit memorable ~ from a birthday party or wedding reception to their casual dining experience filled with culinary surprises. I am elated with my choice to take the Executive Chef position at The King and Prince Beach & Golf Resort.”

See John atSunday SPIRITual Brunch


Peg Leg Porker

Carey Gringle, owner and chef. "With deep-seated roots in the West Tennessee BBQ culture, I developed an appreciation for BBQ at a young age. Having parents who grew up in Memphis, it was inevitable. To say that my family had a passion for it is an understatement. My Grandfather, Dr. Carey Bringle Sr., grew up in Covington, TN where you will still find “Bringle” road . He delivered the children of many of the BBQ families in West TN. My Grandmother, Eva Gene, or “E.G.” as we called her would send me articles when I was in college about BBQ restaurants and the Memphis In May cook-off. When I was growing up, E.G. would take me to her favorite BBQ places in Memphis or on the way down to our cabin at Pickwick Lake. At a very young age, my uncle Bruce taught me how to smoke a turkey that I would put against any you’ll find anywhere. I always knew I would cook BBQ.My Mothers side of the family was also passionate about BBQ. My Grandmother, Gangi and Grandfather, Jack were excellent cooks and jack taught me all about using hickory and the great flavor that it imparted to the food he made. Jack also cooked the best Burger over hickory that you have ever had. For all practical purposes it was more of a smoked burger than a grilled one.At age 17 my life changed. I was diagnosed with Osteogenic Sarcoma an aggressive bone cancer. I went through 8 months of intensive Chemo Therapy and lost my right leg. After winning a hard-fought battle with the overwhelming support of my friends and family, I emerged with a more positive outlook on life, realizing that every day brought a new adventure, opportunity for new experiences, and—most importantly—a chance to eat more great food. It is this zest for life, positive attitude and sense of humor that I share with you in my signature “Peg Leg Porker” brand of sauces and rubs.I try to give back to the community and those in need by participating in numerous charitable causes. I co-founded Professionals Organized to Start Helping (P.O.S.H.), a Nashville charity dedicated to helping feed the hungry, and sit on the Board of Directors for United Cerebral Palsy of Nashville . In 2002, I was named one of Nashville’s Top 40 under 40 by the Tennessean Newspaper.I have been honored to cook for many special events at the request of my good friends the Lobels. These events have included Croton Under the Stars , Esquire Magazine “Best Of” party and Food & Wine Magazine’s “Classic at Aspen”."

See Peg leg porker atGeorgia Crown Distributing Co. and Bulleit Bourbon BBQ Pro-AmThe Grand Oaks Tasting Tour


Jordan Poteat, Executive Chef of External Services, Sea Island Company

Career Highlights: Poteat began his career in the food industry in the front-of-the-house, but he felt a connection with the kitchen. He says, “I loved the intangible feelings associated with a meal – how food is so commonly associated with memories and periods of people’s lives that are extremely important to them. I wanted to be a part of that”. After studying for three years in the Culinary Apprenticeship program at Sea Island he joined the culinary team in the Forbes Five-Star Georgian Room. After almost two years there, Poteat spearheaded Sea Island’s farm-to-table movement and became chef de cuisine for Broadfield Plantation. In this role he supplied artisanal products and sustainable produce for all Sea Island chefs. Poteat’s next move included being part of the opening teams for The Inn at Sea Island and The Market at Sea Island. Poteat’s current role includes overseeing culinary operations at The Market, The Inn at Sea Island, and Broadfield Plantation.

Foodie Fun Fact: Poteat’s hobbies outside of the kitchen are anything outside – mostly hunting, fishing, and surfing.

See jordan atGeorgia Crown Distributing Co. and Bulleit Bourbon BBQ Pro-Am


Jason Russell, Executive Banquet Chef, Sea Island Company

Education / Training: Art Institute of Atlanta, Culinary Arts

Inspiration for becoming a chef: Born and raised in South Georgia, Russell cut his culinary teeth on home-grown, southern cooking. While spending his childhood helping his mother and grandmother cook for the family, he found his passion for entertaining through food.

Career Highlights: Prior to joining the Sea Island family in 2007, Russell served as Executive Sous Chef for a large, upscale country club in Georgia. Since starting at Sea Island’s Beach Club, Russell has climbed the epicurean ladder and shaped his creativity and signature cooking style into what he calls “sophisticatedly southern”. In 2009, Russell became Chef de Cuisine for the River Bar at The Cloister, followed by Chef Tournant in 2011; and has been in his current role since 2012.

Favorite Kitchen Tool: “A spoon, because it’s simple, timeless, and necessary, just like a sports coat”.

See jason atGeorgia Crown Distributing Co. and Bulleit Bourbon BBQ Pro-Am


Roderick “Pete” Smith, Chef de Cuisine, Sea Island Company

Education / Training: Southeast Institute of Culinary Arts

Career Highlights: Smith has been exposed to various areas of the culinary industry including managing a gourmet food truck, developing restaurant and bar/lounge design concepts, and baking and pastries. Before joining Sea Island in 2013, Smith served as Chef de Cuisine for Restaurant Medure in Ponte Vedra, FL following an entrepreneurial expedition of starting his own catering company, Sweet Pete’s in 2007.

See pete atFriday Night Festival Feast


Brian Bateman

A resident of Sea Island, Bateman turned pro in 1996 and his career highlights include:
• Placed T19 at the Pacific Rubiales Bogota Open, 2011

• T-20 at the 2008 Masters

• Won the 2007 Buick Open and surpassed the $1 million mark for the first time in his career

• Placed 67th in the 2007 final FedEx Cup point standings

• Earned over $3,500,000 in his career                 

See brian atGeorgia Crown Distributing Co. and Bulleit Bourbon BBQ Pro-Am


Jonathan Byrd

A resident of St. Simons Island, Byrd turned pro in 2000 and his career highlights include:
•Won 2010 Justin Timberlake Shriners Open with a hole in one on the fourth playoff hole, called the “shot of the year” by many •Other PGA Tour victories include 2002 Buick Challenge, 2004 B.C. Open, and 2007 John Deere Classic •2008 Quarterfinalist at WGC Accenture Match Play •Has 31 Top-10 finishes in his career including four each in 2007 and 2010 •Was the 2002 PGA Tour Rookie of the Year

See jonathan atGeorgia Crown Distributing Co. and Bulleit Bourbon BBQ Pro-Am


Brian Harman

Harman turned pro in 2009. He won the PGA Tour 2014 John Deere Classic. Golf is the only thing he does left-handed. Attended Savannah Christian High School Biggest thrill outside golf is bow hunting Always uses a quarter to mark his ball Favorite website is realtree.com Follows all Atlanta pro teams and the Georgia Bulldogs Favorite movie is "The Natural" and his favorite athlete to watch is Todd Gurley Favorite city to visit is Athens, Ga., and his favorite vacation spot is Marathon, Fla Twitter account is @harmanbrian Favorite gadgets are firearms Favorite app is Ducks Unlimited Always carries peanut butter sandwiches in his golf bag for a snack All family members are world-class scuba divers and spear fishers.

See Brian atGeorgia Crown Distributing Co. and Bulleit Bourbon BBQ Pro-Am


Zach Johnson

Began playing golf at age 10 Lists his father and mother among his heroes. Father is a chiropractor Huge Drake University and University of Iowa sports fan The gallery at BellSouth Classic at first TOUR victory included a group of about 10 men from Iowa who gave him financial support early in his career, buying a stake in Zach for $500 a share. Some were seeing him play as a pro for the first time. "It started out as a business, but it ended up as a business family," Johnson said of his relationship with them. "It's unbelievable having them here. They would buy a couple stock shares in me and just allow me to go out and not have to worry about the necessities of traveling week to week." When heavy rains caused flooding in the Midwest in the summer of 2008, stepped up to help. Served as the spokesman on a public service announcement and held a one-day golf event in Cedar Rapids, Iowa, that raised $350,000. Was instrumental, along with Jerry Kelly, in starting the PGA TOUR Flood Relief effort, which donated approximately $125,000 to the cause In July of 2010, announced formation of the Zach Johnson Foundation that will benefit children in need in the Greater Cedar Rapids area. The Foundation's premier event is the Zach Johnson Foundation Classic, a tournament that features PGA TOUR players as well as some of the game's future superstars. Inaugural event took place at Elmcrest CC in Cedar Rapids on Aug. 1, 2011. The tournament supports Kids on Course, a pilot program at Van Buren Elementary and Harrison Elementary Schools. 

Zach has 11 PGA Tour Victories: 2014 Hyundai Tournament of Champions. 2013 BMW Championship. 2012 Crowne Plaza Invitational at Colonial. 2012 John Deere Classic. 2010 Crowne Plaza Invitational at Colonial. 2009 Sony Open in Hawaii. 2009 Valero Texas Open. 2008 Valero Texas Open. 2007 Masters Tournament. 2007 AT&T Classic. 2004 BellSouth Classic.

See zach atGeorgia Crown Distributing Co. and Bulleit Bourbon BBQ Pro-Am


Matt Kuchar

Got started in golf when his mother, Meg, upgraded the country club membership to include golf when he was 12 years old. He and his dad tried golf and were hooked Father, Peter, is an excellent tennis player who was ranked No. 1 in doubles at one time in the state of Florida Wife, Sybi, was a standout tennis player at Georgia Tech, where they met. They teamed in October 2009 to win the consolation title in the USTA National Husband/Wife Doubles Championship at the ATP Headquarters in Ponte Vedra Beach, Fla. 

Matt has 7 PGA Tour Victories: 2014 RBC Heritage. 2013 World Golf Championships-Accenture Match Play Championship. 2013 the Memorial Tournament presented by Nationwide Insurance. 2012 THE PLAYERS Championship. 2010 The Barclays. 2009 Turning Stone Resort Championship. 2002 The Honda Classic.

See matt atGeorgia Crown Distributing Co. and Bulleit Bourbon BBQ Pro-Am


Hudson Swafford

A resident of St. Simons Island, Swafford is a graduate of UGA and turned pro in 2011. His career highlights include: T8 in the 2014 Sony Open in Hawaii •Three top-10 and eight top-25 .inishes during his 2013 season on the Web.Com Tour •Secured his 2013-2014 PGA TOUR card at the Web.Com Tour Championship by finishing 21st on the priority list •Won the 2012 Stadion Classic at UGA with a course record, 9 under in the final rd to earn his 1st career win on the Web.Com Tour •Three-time All-American selection at the University of Georgia

See Hudson atGeorgia Crown Distributing Co. and Bulleit Bourbon BBQ Pro-Am


Eric Culberson Band

The Eric Culberson Band hails from Savannah, GA and is steeped in Blues tradition. They are a very popular, high energy three piece band that has been pleasing audiences for over 20 years on the road in countless clubs, festivals and private occasions. With over a million miles on the road, the ECB are definitely seasoned musicians that have built a reputation based on consistency, dependability, and professionalism. The ECB's material consists of many different styles of Blues music, from "gut-bucket" Delta Blues (Muddy Waters, Louisiana Red, ) to Urban Funk Blues (Son Seals, Freddy King), to Texas Swing (Albert Collins, the Vaughn Brothers), to Chicago Blues (Jr Wells, Buddy Guy, Magic Sam, Elmore James), so everyone in the audience gets the best of many worlds. The ECB also have over 2 dozen original compositions that have appealed to the music lovers looking not only for traditional Blues music, but fresh new energy and material as well.

See the Eric Culberson band atGeorgia Crown Distributing Co. and Bulleit Bourbon BBQ Pro-Am


Levi Lowrey

Levi Lowrey is a singer-songwriter from Dacula, Georgia. He has performed extensively as a solo artist, headliner, and as the supporting act for well known names including Clay Cook, and Zac Brown Band. Levi is one of the co-writers of the 'Colder Weather' performed by Zac Brown Band that went #1 for two weeks. Lowrey is also the co- writer of Zac Brown Band single 'The Wind" from their #1 Billboard album Uncaged. He is a CMA nominee for "Colder Weather' 2012 BMI Country Award Winner Top 50 songs of the year Colder Weather. 2011 and 2012 voted Best Local Songwriter- Creative Loafing. Early this year Roughstock named Levi 13 of 13: Ones to watch in 2013. Levi has performed on many Zac Brown Band projects including the live album, "Pass the Jar: Zac Brown Band and Friends Live from the Fabulous Fox Theatre In Atlanta", the exclusive compilation, "Breaking Southern Ground", and Zac Brown Band's "You Get What You Give". He is currently signed to Zac Brown Band's record label Southern Ground Artists.

See Levi atFestival Oyster Roast

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